« Subtle smoky/chocolatey flavors make this ice cream a divine treat for St. Patrick’s Day or any day. Don’t skimp on the cream! How about a scoop on top of a brownie or chocolate cake? »
- 2 cups heavy whipping cream
- 1 1/2 cups whole milk
- 1 cup white sugar
- 1 vanilla bean
- 6 egg yolks, beaten
- 1 (12 fluid ounce) can or bottle Irish stout beer (such as Guinness(R))
Prep : 30 m Cook : 30 m Ready In : 5 h
- Combine cream, milk, and sugar in a saucepan over medium heat. Stir until sugar has dissolved, about 5 minutes.
- Split the vanilla bean lengthwise with a sharp knife and scrape seeds into cream mixture. Place bean pod into mixture and bring to a boil. Remove from heat and discard vanilla bean pod.
- Place egg yolks in a bowl. Gradually whisk in 1 cup hot cream mixture.
- Whisk the egg yolk mixture back into the saucepan and place over medium heat. Whisk constantly until slightly thickened, about 2 to 3 minutes. Mixture should coat the back of a spoon. Do not let the mixture boil.
- Transfer cream mixture to a bowl and chill until cold, at least 2 hours to overnight.
- Simmer Irish stout beer in a saucepan over low heat until reduced to 2/3 cup, about 15 minutes. Chill the stout beer syrup at least 2 hours to overnight.
- Whisk together chilled cream mixture and beer syrup; pour into an ice cream maker and freeze according to manufacturer’s directions.
- When machine has finished, pack ice cream into a airtight container and store in freezer.
Source : allrecipes.com